Citrus season has long passed, but it’s never too late for a Grapefruit Coconut Cake. After all, with limes being expensive (Read or listen about this year’s lime shortages in both NPR’s Tell Me More‘s Michel Martin and Carrie Khan’s articles), grapefruit is proving to be a juicy alternative. That’s not too bad of a comeback, considering The New York Times published a story about the decline of grapefruit’s popularity, which cites similar production and growth problems to limes. The article also discusses grapefruit’s competition with seedless and easy to peel citrus varieties. It’s sour taste doesn’t help its popularity. Despite both lime and grapefruit’s production problems, paying more than a dollar for one lime isn’t realistic.
My email is flooded with PR representatives requesting reviews of health books about the latest diet trends. I delete the majority of those emails, because diets don’t work. All anyone needs is regular sleep, plenty of exercise, and a major overhaul of how they view food. It sounds simple, but learning how to live joyously is a difficult process that demands a lot of soul-searching. Read more
Say yasssssss to Spring being around the corner, especially after we had one too many snowstorms this past winter. As I’m writing this, we’re due for another snowstorm (or dusting) the next day. Usually my refrigerator is packed with flour, buttermilk, orange juice, eggs and maple syrup for a pancake breakfast. This time, there will be no pancakes to celebrate another snowflake.
Overlooking the buttermilk, I remove left over red quinoa from a salad made earlier in the week. I find other ingredients for a quick breakfast: Crisp baby kale, a new jar of harissa spice, fresh thyme and plenty of eggs. On a whim, a savory tomato and egg dish with a bit of harissa spice was made.
For those of us who live in the Northeast and other wintry areas, the year started out delicious… and frigid as we were hit with a snowstorm. The subways ran local (slow), schools closed, and most area businesses shut down. In our house, we had enough food from New Year’s Day (we enjoyed eating this Black-Eyed Pea and Kale Salad with Chickpea Vinaigrette) to have a relaxing, do nothing-type of day, in which no one had to cook. Read more
One snowy and freezing day, in which outside temperatures hovered around 10° F, my apartment was filled with a clean lemony and early spring, floral smell of Meyer Lemon Muffins. These aren’t super sweet muffins mimicking cupcakes. They have an earthy flavor from wheat flour, flax seeds and chia seeds as the glaze sweetens the muffins with an extra lemony taste. As temperatures continue to rise and extremely fall (in some places below 0° F), the taste and smell of these Meyer Lemon Muffins reminds us of early spring gardens as we watch snowflakes dance outside our windows. Read more